Louise Fulton Keats has joined forces with Thermomix to launch a baby and toddler cookbook for parents, here is her wonderful apple, blueberry and cinnamon purée recipe.
Makes about 1 ½ cups
Cinnamon adds a lovely new flavor dimension to a fresh fruit puree.
Blueberries have one of the highest antioxidant contents of any fruit. Be sure to wash them well, as pesticide residues may be present on the skins.
- 3 pink or red apples, peeled, cored, roughly chopped
- 500g water
- 150g fresh or frozen blueberries
- Small pinch ground cinnamon
Place apple into TM basket. Place water into mixing bowl, insert TM basket and cook 15min/Varoma/speed 2.
Add blueberries to TM basket and cook a further 2 min/Varoma/speed 2 or until fruit is tender.
Use the spatula to remove TM basket. Discard water and transfer apple and blueberries from TM basket into mixing bowl. Add cinnamon and purée 15 sec/speed 8. Scrape down sides of bowl and repeat.
Set aside one serving and freeze the remainder in portions. If needed, add a little water or your baby’s milk before serving it to achieve the correct consistency.
*Suitable for freezing
About Thermomix Cooking for your Baby and Toddler
Thermomix has launched a baby and toddler cookbook for parents in partnership with passionate food writer and cookbook author Louise Fulton Keats.
Thermomix Cooking for Your Baby and Toddler covers everything parents need to know about introducing their babies to solids and ensuring the development of healthy eating habits into the toddler years.
Filled with quick and easy Thermomix recipes, from simple purees to family meals, this book will assist children in developing a taste for new flavours while providing the essential nutrients critically needed in the early years.
“A Thermomix is the perfect companion for every parent. Forget packet foods. With a Thermomix, preparing healthy, nutritious baby and toddler food, as well as meals for the rest of the family, couldn’t be simpler,” said Louise Fulton Keats.
Invaluable meal planners are included for a baby’s first year as well as information on nutritional needs, potential feeding problems and solutions, and recommendations on how to understand taste preferences and avoid fussy eating.
A graduate of the prestigious culinary institute, Le Cordon Bleu, and with postgraduate nutrition qualifications from Deakin University, Louise’s passion for children’s food has led her to publishing three cookbooks. These include the baby and toddler cookbook for parents (Cooking for Y
our Baby and Toddler) and two food-related storybooks for children (My Grandma’s Kitchen and The Best Ever Birthday) – which are sold in Australia, the UK, the US and New Zealand. Louise is also a columnist with Practical Parenting magazine and a member of the Woolworths Baby and Toddler Club expert panel.
Coming from one of Australia’s foremost food families – her grandmother is Australia’s best-loved cookery expert, Margaret Fulton, and her mother is eminent food writer, Suzanne Gibbs – Louise’s family life has always centred on cooking and eating well. Louise is now continuing the family tradition and bringing her food heritage to a new generation.
Through her work, Louise hopes to encourage a love of cooking and good food in children of all ages and to open their eyes to just how wondrous and joyous the world of food can be.
To find out more visit www.louisefultonkeats.com.